Patricia Wells (2011) “Best taste of the day was his huge serving of langoustines with a pungent and delicious kaffir lime-based sauce paired with a rectangle of and perfectly seared foie gras. Fabulous and gorgeous…I applaud Piège’s ability to create a new idea of what a restaurant can be.”

Alexander Lobrano (2010) “After several meals at this just-opened table, there’s no doubt in my mind that Piège is one of the two or three wittiest chefs working in Paris right now. This is, in fact, the restaurant Paris has been waiting for, a place that puckishly but firmly shows why the recent trend of dissing the French capital as a culinary has-been is just plain wrong.”